March 16, 2015 12:00 PM

HYDRATION

Eight tall glasses of water and 8 oz. of hot green tea daily

BREAKFAST

Organic fruit and veggie smoothie with strawberries, pineapple, banana, avocado, spinach, Greek yogurt and skim or almond milk

SNACKS

Home-baked kale chips seasoned with lemon juice and olive oil

LUNCH

Grilled shrimp and spinach salad with about ½ lb. shrimp sautéed with salt, pepper and garlic – dressed with a homemade lemon vinaigrette

DINNER

Three “lollipop” cuts of lamb seasoned with Herbes de Provence, 2 tbsp. extra-virgin olive oil and ½ tsp. organic agave nectar, served with a handful of steamed green beans

TOTAL CALORIES: 1,642

THE VERDICT

“I would like to see her snack a tiny bit more consistently and add a little more protein to her breakfast,” says dietitian Keri Glassman of NutritiousLife.com. “But I love the consumption of healthy fats, like olive oil. She is also eating throughout the day – not starving herself and bingeing at the end. She’s doing an amazing job with clean, whole foods.”

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